Birria de Res Tacos Recipe
A delicious and flavorful Mexican dish made with tender beef and spices, perfect for tacos.
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Ingredients
Main Ingredients
- 2 lbs Beef chuck roast
- 4 cups Beef broth
- 5 Dried guajillo chiles stems and seeds removed
- 3 Dried ancho chiles stems and seeds removed
- 1 White onion quartered
- 6 cloves Garlic
- 2 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Ground black pepper
- 2 tablespoon Apple cider vinegar
- 2 Bay leaves
- to taste Salt
- 12 Corn tortillas for serving
- Chopped cilantro for garnish
- Diced onions for garnish
- Lime wedges for serving
Instructions
- 1. In a large pot, add the beef broth and bring to a boil. Add the dried guajillo and ancho chiles and let them soften for about 10 minutes.
- 2. Remove the chiles from the broth and place them in a blender along with the onion, garlic, oregano, cumin, black pepper, and apple cider vinegar. Blend until smooth.
- 3. Return the blended mixture to the pot with the beef broth. Add the beef chuck roast, bay leaves, and salt to taste. Bring to a boil, then reduce heat and simmer for about 3 hours, or until the beef is tender and easily shredded.
- 4. Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and mix well with the broth.
- 5. To serve, heat the corn tortillas on a skillet. Fill each tortilla with the shredded beef mixture, and garnish with chopped cilantro, diced onions, and a squeeze of lime. Serve with a side of the broth for dipping.
Nutritional Value
Calories: 350kcal | Carbohydrates: 20g | Protein: 25g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 4mg
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